Chicken Chimichangas

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These homemade Chicken Chimichangas are delicious! There are two ways you can make these incredible chimichangas- baked or fried! Either way you can’t go wrong! 

Chicken Chimichangas are filled with flavorful shredded chicken, Monterey jack cheese and diced green chilies. Life-in-the-Lofthouse.comFirst of all, I need to clarify that you can make these amazing Chicken Chimichangas TWO ways. Baked or Fried. The pictures I’m sharing today are of the baked version. I promise you they still taste amazing baked. It’s all about the seasoned chicken inside is what makes these so yummy. Yeah, the fried version is out-of-this-world delicious, BUT when you’re being health and calorie conscious, go with the baked version, and you will still be satisfied!

My husband is a simple man. He’s pretty quiet and very easy going. My total opposite. I think that’s why we fit so well. Usually when I make a recipe for the first time I’ll ask him what he thinks of it. His normal response would be, ” Oh, it’s ok.” or  “It’s good.” … and that’s about it. Sometimes I just want him to rave and tell me how great it was and that I’m the best cook in the world! lol  But it just never happens. That all changed when I made these Chicken Chimichangas for us. I asked him my usual question after he had taken a few bites, “So what do you think?”

His response, “These are the BEST chimichangas I’ve ever had. Better than any restaurants!”

I fell over.

Then I got back up, took a bite, and completely agreed with him. These babies are AMAZING. The seasonings you cook with the chicken make these so flavorful, and with the monterey jack cheese and diced green chilies, Gah! You will just fall in love.

Chicken Chimichangas

Servings 8
Author Life in the Lofthouse


  • 2 tablespoons Vegetable Oil plus more for frying
  • 1/2 cup diced White Onion
  • 1 1/2 teaspoons minced Garlic
  • 1/2 tablespoon Chili Powder
  • 1/4 teaspoon Oregano
  • 1/2 teaspoon ground Cumin
  • 3-4 cups cooked shredded Chicken
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 4 oz can Diced Green Chilies
  • 8 10 inch Flour Tortillas, warmed
  • 1 1/2 cups Monterey Jack cheese shredded
  • TOPPINGS: Salsa Verde Sour Cream, Guacamole, etc


  • In a large, deep skillet, pour in enough vegetable oil to fill it half full. Heat oil at medium low heat. (This will be the oil you fry the chimichangas in.)
  • FOR BAKED VERSION: Preheat oven to 375 degrees F.
  • In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the diced onion and saute until slightly softened. Add in garlic, chili powder, oregano and cumin. Cook stirring until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
  • Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 2-3 tablespoons of the shredded monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
  • Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to keep them from opening) Fry until golden brown on both sides. This only should take a minute or two, depending on how hot your oil is.
  • Place deep fried chimichangas onto a paper towel lined plate to soak up grease. Serve immediately with your favorite toppings!
  • FOR BAKED VERSION: Place the wrapped chimichangas onto a lightly greased baking sheet. Spray the tops with non-stick spray. Bake in preheated oven for 20-30 minutes, or until golden brown.


Chicken Chimichangas are filled with flavorful shredded chicken, Monterey jack cheese and diced green chilies.
Chicken Chimichangas are filled with flavorful shredded chicken, Monterey jack cheese and diced green chilies.
Chicken Chimichangas are filled with flavorful shredded chicken, Monterey jack cheese and diced green chilies.

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33 thoughts on “Chicken Chimichangas

  1. I am laughing at Kale! He is my husband Lance’s twin just as you are mine! Lance is quiet, laid back and has the same reaction to food. I can’t get over it. These look so good! I need to make these. Thanks, chica!

  2. That was funny about Kale. Definitely sounds like my husband. I can usually tell if he is super quiet if it is really good but I never get a standing ovation or Love this recipe. I’m such a lover of Chimichangas!!

  3. Ahh my fiance is the sameee way! He would be happy eating sandwiches every night and whenever I make dinner and ask him what he thinks he says “it’s really good” or something similar. EVERY time. But occasionally he’ll surprise me and say “omg this is the best meal I’ve ever had!”

    I’ve been wanting to make chimichangas for a while now and you’re tempting me even more!!


  4. Our husbands sound very similar. I sit and wait for the verdict but unless I ask or it is inedible he often doesn’t say anything. I’ve learned to tell by how much of his meal he finishes and whether he wants to eat the leftovers. 🙂 I’m pretty sure he’d love these, though. He loves chimichangas.

  5. Aww I’m glad the hubby loved it! It’s so rewarding when they tell us how much they love our cooking, right?! I totally agree! I’ll have to try these then since you AND hubby love them 🙂 I wanted to let you know about my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week 🙂

    (sorry if you’ve already entered! I’m going through all of my blogs and letting everyone know!)

  6. This looks so good. I would love it if you came over to Cast Party Wednesday tomorrow and shared some of your recipes with us.
    I hope to see you there!

  7. Anonymous, I definitely think you could bake these. I would just place them on a cookie sheet, and then spray the tops of the chimi’s with cooking spray. Bake at 375 for about 15-20 minutes OR until their golden brown! Let me know if you try it! 🙂

  8. i made these earlier this month and they were SO good! we loved them! even my super picky boys ate them up. i am making them again tonight because we have company coming and these were so easy and SO good! thanks so much for sharing! i couldn’t believe i actually made something so good!

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